Recipe: Dill and onion savory muffins
The miniatures lunch
April 15, 2012
Dill flavor may seem too delicate, but its fresh and slightly spicy aroma is very persistent, and quite resistant to cooking.
He gave a very strong personality to these tiny savory pies, even with strong flavors such as bacon and onion.
This is a recipe from The miniatures lunch.
Dill and onion savory muffins
Makes 12 pies:
1 egg + 1 egg white
70g cream cheese
40g diced pancetta or bacon
60g all-purpose flour
25g grated Emmenthal or Swiss Cheese
4 sprigs of dill
2 teaspoons baking powder
2 tablespoons milk
Sautè the bacon in a pan and set aside. In the pan cook the coarsely chopped onion for a few minutes, then simmer over low heat for 10-15 minutes, possibly adding a few tablespoons of water.
Meanwhile, beat egg and egg whites with a whisk, then incorporate the cream cheese, cooked bacon, flour, Emmenthal cheese and chopped dill.
Finally, add the stewed onion and the baking powder, dissolved in milk.
Grease a 12 small (4 cm wide) muffin mold with oil. Pour in the compound.
Bake in preheated 180° C (356 F) oven for 15-20 minutes, until well browned.
Two years ago: Pancetta with chestnut honey
Three years ago: Chili repotting
Four years ago: Radish leaves soup
I'm hosting Weekend Herb Blogging this week (April 16th to 22th).
Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.
WHB #330: The recap
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